Pinot Noir: The Ever-Difficult, Ever-Versatile

Producing Pinot Noir is no easy task. These thin-skinned grapes are fickle, and growers are subject to frustration. When you get a good bottle, though, this fruit-forward red is worth the battle.

The Grape

Even if all you know about wine is that it comes from grapes, you know enough to be aware of the fact that there is a process that starts from soil. When it comes to Pinot Noir grapes, that process can be a long, arduous task. These grapes want consistent warm days and cool evenings – basically, the best growing conditions possible. The name of the grape stems from the French words for “pine” and “black,” a call-back to the dark, cone-shaped bunches.

These grapes flourish in Burgundy, the so-called King of Pinot Noir. This region of central France has four departments, including Cote-d’Or, which is further divided into two smaller “cotes” known as Cote de Nuits and Cote de Beaune. This area is home to arguably the best Pinot Noir in the world, with 11,000 acres of vines. With mild summers and winters, Burgundy provides the best condition for these tough grapes.

Pinot Noir is rarely blended, which means the grape can produce a fantastic wine on its own. Pinot Noir is a popular grape to make into Champagne or sparkling wine, whether on its own or in a blend, and is done so with great success.

Origin of Pinot Noir

While many wine histories can be clearly traced, the water is a little murky when it comes to Pinot Noir. One school of thought is that the wine originated where Iraq, Iran and Turkey share borders – between the Black and Caspian seas. The wines produced there made their way around Europe on the backs of Greeks and Romans, eventually winding up on your dining room table. Another theory is that wild vinifera vines were domesticated in Gaul, France, with some scholars saying that would have happened as early as the 2nd century B.C.

The first written mention of Pinot Noir grapes came in the 14th century, though the wine did not make its way to places like the U.S., Chile and Australia until the 19th century. Because the grapes are so fickle, growers in these regions at the time struggled to produce a bottle, until eventually each area developed varieties with hints of unique expressions.

Quick Guide to Pinot Noir
Serving Temperature:	53–55°F
Storage Temperature:	55°F
Suggested Food Pairings:	Salmon, Poultry, Aged Gouda
Suggested Glass Shape:	Large, oversized bowl, & tapered rim  –  View Example

Today’s Production

The grapes are now planted all over the world, in areas like:

• The U.S. (Oregon and California)
• New Zealand
• Australia
• Chile
• Spain
• Germany
• Italy

Pinot Noir has stringent growing requirements, which means it is not as widely produced as other red wines. However, it is quite tasty, and people who enjoy a dry wine will love this glass. A fruit-forward wine, you might get hints of strawberry, raspberry, cherry and blackberry in a Pinot Noir, and earth-driven layers will also hit your palate, like leather and mushroom. Depending on the region where it is grown, you might also pick up some spice, as cinnamon and smoky tobacco can make their way into bottles.

Pouring a Glass

So how do you pick the right bottle? It depends on your taste buds and your wallet. Several producers – like Robert Mondavi, Mark West, and Mirrasou – put out budget bottles right at the $10 range that do not sacrifice much in the way of taste. If you prefer an aged wine, look elsewhere: Pinot Noir’s tannin structure is very light, which means there isn’t as much potential for aging like you might find in Cab. The drinkability is roughly two to eight years, depending on the region and vintage conditions.

It is widely known that the best Burgundy bottle will beat out just about any other variety, but the region can be inconsistent. Need help picking out a bottle? Some pro tips:

• Region:
  You will rarely go wrong with California or Oregon. In California, the best regions include Napa, Sonoma and Monterey; in Oregon, look for Dundee Hills or the Willamette Valley.
• Alcohol Content:
  When grapes are overripe, they will produce an alcohol level in excess of 14.5 percent, which creates an unbalanced wine. Look for a bottle with a lower alcohol level.

Food Pairings

What is food if it isn’t served with wine? Some call it a meal, wine-lovers call it half-baked. Because it has such a light body, Pinot Noir can be paired with a wide variety of foods. In fact, both red and white drinkers may find a bottle of this will beat out most of their usual go-to varieties. The best pairings include:

• Heartier fish dishes, such as Salmon and Tuna
• Poultry (it’s a great option for Thanksgiving turkey pairing)
• Mushrooms
• Parmesan, Aged Gouda, & Colby Cheese

As one of the world’s most versatile food wines, Pinot Noir also works well with spicy seasonings and creamy sauces. Its consistent acidity and silky tannins have catapulted the wine into being a foodie favorite.

The Appeal of Pinot Noir

While many credit Catholic monks for creating mass appeal for Pinot Noir after adopting it as a sacramental wine centuries ago, modern-day wine-drinkers enjoy it for its versatility, and perhaps because of a movie. It is hard to talk about Pinot Noir in the U.S. without talking about the film “Sideways,” which in the early 2000s caused an 18% jump in consumption among domestic bottles. The film championed Pinot Noir, and international and domestic producers saw a spike in sales.

Regardless of your motive, you are sure to enjoy pairing Pinot Noir with your favorite meal or on its own.

Recommended Reading:

• 3 Popular French Grape Varieties
• 4 Popular Types of Wine to Keep in Your Collection
• How Oxygen Improves the Nose and Flavor of your Wine
• How to Store Your Wine: Tips You Should Know